The present study analyses the effects of adding walnuts and various vegetable oils (sea buckthorn, walnut and sunflower) used as back-fat replacers on the chemical composition, cooking loss, fatty acid composition, lipid oxidation, total antioxidant capacity, texture profile and sensory properties of meatloaf. In the study, the values of the fat content, cooking loss, energy, thiobarbituric acid reactive substances for the meatloaf containing walnuts and vegetable oils were lower than those of the control sample. The sample containing walnuts and sea buckthorn oil had the highest total antioxidant capacity, followed by the sample containing walnuts and sunflower oil. The highest values of textural and sensorial characteristics were obtained by the samples containing walnuts and sunflower oil. The incorporation of vegetable oils and walnuts has successfully reduced the animal fat content in the finite products while improving other characteristics (energy value, reducing cooking loss, inhibition of lipid oxidation, total antioxidant capacity).